CN102715416A - Production method of whole coix seed flour vermicelli or sheets - Google Patents
Production method of whole coix seed flour vermicelli or sheets Download PDFInfo
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- CN102715416A CN102715416A CN2012102044359A CN201210204435A CN102715416A CN 102715416 A CN102715416 A CN 102715416A CN 2012102044359 A CN2012102044359 A CN 2012102044359A CN 201210204435 A CN201210204435 A CN 201210204435A CN 102715416 A CN102715416 A CN 102715416A
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- seed benevolence
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Abstract
The invention discloses a production method of whole coix seed flour vermicelli or sheets. The production method includes the steps of pulverizing coix seeds to obtain coix seed flour, well mixing the coix seed flour with mung bean starch, potato starch and water, allowing mixture to naturally fall into water from a porous ladle for boiling, and sequentially cooling, freezing and drying to obtain the whole coix seed flour vermicelli or sheets. By the method, the problems that breakage in leaking is easily caused due to addition of macromolecular substances, and vermicelli or sheets tastes rough are solved. Content of whole coix seed flour in the whole coix seed flour vermicelli or sheets can reach 0.1%-30%, and the obtained whole coix seed flour vermicelli or sheets can be directly brewed with 80 DEG C water for 3-10 minutes for eating without cooking with hot water. The produced whole coix seed flour vermicelli or sheets is nutritious and tastes fine, smooth and tenacious, and quality of the whole coix seed flour vermicelli or sheets is improved evidently.
Description
Technical field
The present invention relates to the production method of full powder bean vermicelli of a kind of heart of a lotus seed benevolence or bean sheet jelly.
Background technology
At present, the production of coarse cereal vermicelli or bean sheet jelly is many to be primary raw material with Ipomoea batatas, mung bean, pea etc., filters through making beating and removes skin and bits, and slurries obtain coarse cereals starch through deposition, produce bean vermicelli or bean sheet jelly through the series of process link again.Although the method has adopted coarse cereals, that in fact uses is coarse cereals starch.The skin of coarse cereals and bits are all removed.Bean vermicelli or bean sheet jelly nutritive value that this method is produced are lower.
Summary of the invention
The production method that the purpose of this invention is to provide full powder bean vermicelli of a kind of heart of a lotus seed benevolence or bean sheet jelly.
The production method of full powder bean vermicelli of heart of a lotus seed benevolence provided by the invention or bean sheet jelly; Comprise the steps: with lotus-seed-heart powder is broken obtain the full powder of heart of a lotus seed benevolence after; Again with green starch, farina and water mixing after; In leaking wooden dipper, hang naturally and to water, carry out boiling, lower the temperature successively again, freezing and dry, obtain full powder bean vermicelli of said heart of a lotus seed benevolence or bean sheet jelly.
In the aforementioned production method, be the heart of a lotus seed benevolence of peeling not as the heart of a lotus seed benevolence of raw material;
In the said pulverising step, breaking method is a ultramicro grinding; Order number after the pulverizing is the 80-300 order, preferred 100 orders.In this pulverising step, used breaking method is various breaking methods commonly used, pulverizes the method for pulverizing with classifying equipoment like the JFC-5 jet.
The mass ratio of said green starch, farina and water is 5-10:5-10:60-150, is specially 5:5:30 or 10:5:150, preferred 10:5:80;
The quality of the full powder of said heart of a lotus seed benevolence is the 0.1-35% of said green starch and farina gross weight, is specially 3% or 5% or 33%.
Said again with green starch, farina and water mixing step in, the temperature of said water is 50-80 ℃, preferred 60 ℃.
In the said boiling step, the temperature of water is 100 ℃, and the time is 1-16 second, preferred 10 seconds.
In the said leakage wooden dipper, leak the diameter 0.1～10mm of wooden dipper eye, what leak the wooden dipper eye is shaped as circle or flat; Difformity according to leaking the wooden dipper eye can obtain bean vermicelli or bean sheet jelly, as leak the wooden dipper eye be shaped as circle the time, gained is a bean vermicelli; Leak the wooden dipper eye be shaped as flat the time, gained is a bean sheet jelly;
In the said cooling step, temperature is 5-30 ℃ eventually, preferred 10 ℃.
In the said freezing step, temperature is-14 ℃ to-8 ℃, and the time is 6-15 hour; This step can make the mouthfeel of bean vermicelli better, and is easy to steep ripe;
In the said baking step, temperature is 30-80 ℃, and preferred 50 ℃, the time is 5-15 hour, preferred 10 hours.
The production method of full powder bean vermicelli of said heart of a lotus seed benevolence or bean sheet jelly, also comprise the steps: said with lotus-seed-heart powder broken obtain the full powder step of heart of a lotus seed benevolence after, said again with green starch, farina and water mixing step before, in system, add pea starch.
The mass ratio of said pea starch and the full powder of said heart of a lotus seed benevolence is 0-1:1, and the quality of said pea starch is not 0.
Full powder bean vermicelli of the heart of a lotus seed benevolence for preparing according to the method described above or bean sheet jelly also belong to protection scope of the present invention.Wherein, in full powder bean vermicelli of said heart of a lotus seed benevolence or the bean sheet jelly, the quality percentage composition of heart of a lotus seed benevolence is 0.1%-30%, preferred 10%.
Heart of a lotus seed benevolence is pulverized through the JFC-5 jet in the present invention and the classifying equipoment ultra-fine grinding is the particle of 1-50 micron; After being backfilled in the starch; Bean vermicelli or bean sheet jelly are produced in regeneration; Not only increase dietary fiber and content of elements in bean vermicelli or the bean sheet jelly, the nutritive value of bean vermicelli or bean sheet jelly is increased, and innovated the notion of full powder bean vermicelli of a kind of heart of a lotus seed benevolence and bean sheet jelly.This method adopts the mode that directly adds the full powder of heart of a lotus seed benevolence under the prerequisite that does not change traditional processing technology, operating procedure is simple; Disconnected bar when having solved the interpolation macromolecular substances and causing Lou powder easily; The problem of bean vermicelli or bean sheet jelly coarse mouthfeel, the content of the full powder of heart of a lotus seed benevolence can reach 0.1%-30% in the product, and full powder bean vermicelli of gained heart of a lotus seed benevolence or bean sheet jelly brew with 80 ℃ of water and can directly eat after 3～10 minutes; And no longer need boil process through superheated water; Bean vermicelli of producing or bean sheet jelly are not only nutritious, and delicate mouthfeel, smooth, chewiness, and product quality significantly improves.
The specific embodiment
Below in conjunction with specific embodiment the present invention is done further elaboration, but the present invention is not limited to following examples.Said method is conventional method if no special instructions.Said raw material all can get from open commercial sources if no special instructions.
Embodiment 1
Heart of a lotus seed benevolence is pulverized and the classifying equipoment pulverizing through the JFC-5 jet, and it is subsequent use that the lotus-seed-heart powder after pulverizing is crossed 100 mesh sieves; In 5kg green starch, 5kg farina, add the full powder of heart of a lotus seed benevolence after 0.3kg pulverizes, mix with 30kg60 ℃ of water then, after mixer stirs, mixing starch is flowed in the powder leaking ladle; (leaking wooden dipper eye diameter is 0.5cm through leaking wooden dipper; Be shaped as circle) boil after 6 seconds in 100 ℃ the water of hanging naturally and take the dish out of the pot, put into running water and be cooled to 10 ℃, in-8 ℃ of environment freezing 15 hours then; After thawing product was dried 5 hours at 80 ℃, obtain lotus-seed-heart powder silk provided by the invention.
Embodiment 2
Heart of a lotus seed benevolence is pulverized and the classifying equipoment pulverizing through the JFC-5 jet, and it is subsequent use that the lotus-seed-heart powder after pulverizing is crossed 300 mesh sieves; In 5kg green starch, 5kg farina, add the full powder of heart of a lotus seed benevolence after 0.5kg pulverizes, mix with 30kg80 ℃ of water then, after mixer stirs, mixing starch is flowed in the powder leaking ladle; (leaking wooden dipper eye diameter is 0.5cm through leaking wooden dipper; Be shaped as circle) boil after 10 seconds in 100 ℃ the water of hanging naturally and take the dish out of the pot, put into running water and be cooled to 30 ℃, in-14 ℃ of environment freezing 6 hours then; After thawing product was dried 15 hours at 30 ℃, obtain lotus-seed-heart powder silk provided by the invention.
Embodiment 3
After of the mass ratio mixing of heart of a lotus seed Renhe pea with 1:1, to pulverize and the classifying equipoment pulverizing through the JFC-5 jet, it is subsequent use that the heart of a lotus seed Renhe pea mixed powder after pulverizing is crossed 150 mesh sieves; In 10kg green starch, 5kg farina, add the heart of a lotus seed Renhe pea mixed powder after 10kg pulverizes; Mix with 50 ℃ of water of 80kg then; After mixer stirs, mixing starch is flowed in the powder leaking ladle, hang naturally to boil after 10 seconds in 100 ℃ the water and take the dish out of the pot through leaking wooden dipper (leaking wooden dipper eye diameter is 0.5cm, is shaped as flat); Put into running water and be cooled to 10 ℃; In-8 ℃ of environment freezing 6 hours then, after thawing with product 50 ℃ of oven dry 10 hours, obtain lotus-seed-heart powder skin provided by the invention.
Embodiment 4
Heart of a lotus seed benevolence is pulverized and the classifying equipoment pulverizing through the JFC-5 jet, and it is subsequent use that the lotus-seed-heart powder after pulverizing is crossed 80 mesh sieves; In 10kg green starch, 5kg farina, add the full powder of heart of a lotus seed benevolence after 5kg pulverizes, mix with 150kg60 ℃ of water then, after mixer stirs, mixing starch is flowed in the powder leaking ladle; (leaking wooden dipper eye diameter is 0.5cm through leaking wooden dipper; Be shaped as circle) boil after 16 seconds in 100 ℃ the water of hanging naturally and take the dish out of the pot, put into running water and be cooled to 5 ℃, in-8 ℃ of environment freezing 6 hours then; After thawing product was dried 10 hours at 50 ℃, obtain lotus-seed-heart powder silk provided by the invention.
Reference examples
5kg green starch and 60 ℃ of water of 5kg farina and 30kg are mixed; After mixer stirs, mixing starch is flowed in the powder leaking ladle, hang naturally to boil after 10 seconds in 100 ℃ the water and take the dish out of the pot through leaking wooden dipper (leaking wooden dipper eye diameter is 0.5cm, is shaped as circle); Put into running water and be cooled to 10 ℃; In-8 ℃ of environment freezing 6 hours then, after thawing with product 50 ℃ of oven dry 10 hours, obtain pure starch vermicelli.
The foregoing description and reference examples prepare products obtained therefrom and all carry out sensory evaluation according to code of points shown in the table 1, and the gained result is as shown in table 2.
Table 1, sensory evaluation code of points
Table 2, pure starch vermicelli and the full powder bean vermicelli of the different heart of a lotus seed benevolence of interpolation sensory evaluation score value table
Can be known that by table 2 along with the increase of the full powder of heart of a lotus seed benevolence addition in green starch and farina, the quality of bean vermicelli or bean sheet jelly descends to some extent, addition is 10% o'clock, and quality can be accepted.
Claims (10)
1. the production method of full powder bean vermicelli of heart of a lotus seed benevolence or bean sheet jelly; Comprise the steps: with lotus-seed-heart powder is broken obtain the full powder of heart of a lotus seed benevolence after; Again with green starch, farina and water mixing after; In leaking wooden dipper, hang naturally and to water, carry out boiling, lower the temperature successively again, freezing and dry, obtain full powder bean vermicelli of said heart of a lotus seed benevolence or bean sheet jelly.
2. method according to claim 1 is characterized in that: in the said pulverising step, breaking method is a ultramicro grinding; Order number after the pulverizing is the 80-300 order, preferred 100 orders.
3. method according to claim 1 and 2 is characterized in that: the mass ratio of said green starch, farina and water is 5-10:5-10:60-150, preferred 10:5:80;
The quality of the full powder of said heart of a lotus seed benevolence is the 0.1-35% of said green starch and farina gross weight;
Said again with green starch, farina and water mixing step in, the temperature of said water is 50-80 ℃, preferred 60 ℃.
4. according to the arbitrary described method of claim 1-3, it is characterized in that: in the said boiling step, the temperature of water is 100 ℃, and the time is 1-16 second, preferred 10 seconds.
5. according to the arbitrary described method of claim 1-4, it is characterized in that: in the said leakage wooden dipper, leak the diameter 0.1～10mm of wooden dipper eye, what leak the wooden dipper eye is shaped as circle or flat;
In the said cooling step, temperature is 5-30 ℃ eventually, preferred 10 ℃.
6. according to the arbitrary described method of claim 1-5, it is characterized in that: in the said freezing step, temperature is-14 ℃ to-8 ℃, and the time is 6-15 hour;
In the said baking step, temperature is 30-80 ℃, and preferred 50 ℃, the time is 5-15 hour, preferred 10 hours.
7. according to the arbitrary described method of claim 1-6; It is characterized in that: the production method of full powder bean vermicelli of said heart of a lotus seed benevolence or bean sheet jelly; Also comprise the steps: said with lotus-seed-heart powder broken obtain the full powder step of heart of a lotus seed benevolence after; Said again with green starch, farina and water mixing step before, in system, add pea starch.
8. method according to claim 7 is characterized in that: the mass ratio of said pea starch and the full powder of said heart of a lotus seed benevolence is 0-1:1, and the quality of said pea starch is not 0.
9. the full powder bean vermicelli of heart of a lotus seed benevolence or the bean sheet jelly that prepare of the arbitrary said method of claim 1-8.
10. full powder bean vermicelli of heart of a lotus seed benevolence according to claim 9 or bean sheet jelly is characterized in that: in full powder bean vermicelli of said heart of a lotus seed benevolence or the bean sheet jelly, the quality percentage composition of heart of a lotus seed benevolence is 0.1%-30%, preferred 10%.
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| CN201210204435.9A CN102715416B (en) | 2012-06-20 | 2012-06-20 | Production method of whole coix seed flour vermicelli or sheets |
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| CN201210204435.9A CN102715416B (en) | 2012-06-20 | 2012-06-20 | Production method of whole coix seed flour vermicelli or sheets |
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| CN102715416A true CN102715416A (en) | 2012-10-10 |
| CN102715416B CN102715416B (en) | 2014-01-15 |
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| CN201210204435.9A Expired - Fee Related CN102715416B (en) | 2012-06-20 | 2012-06-20 | Production method of whole coix seed flour vermicelli or sheets |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103947926A (en) * | 2014-04-30 | 2014-07-30 | 阎珊珊 | Black kidney bean and coix seed bean vermicelli |
| CN104381995A (en) * | 2014-11-18 | 2015-03-04 | 黄金凤 | Production method of rice sheet jelly with flower mushrooms and barbary wolfberry fruits |
| CN105104944A (en) * | 2015-07-28 | 2015-12-02 | 田林县安圆食品有限公司 | Coix seed vermicelli |
| CN109349602A (en) * | 2018-09-17 | 2019-02-19 | 贵州黔西南喀斯特区域发展研究院 | A kind of nutrient vermicelli and preparation method thereof |
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| CN1110097A (en) * | 1995-02-14 | 1995-10-18 | 刘家良 | Kanglejingsi noodle |
| CN1209289A (en) * | 1998-08-25 | 1999-03-03 | 张云堂 | Instant vermicelli made from bean starch containing konjak |
| CN1689434A (en) * | 2004-04-21 | 2005-11-02 | 宋吉辉 | Instant vermicelli and its production method |
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2012
- 2012-06-20 CN CN201210204435.9A patent/CN102715416B/en not_active Expired - Fee Related
Patent Citations (3)
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|---|---|---|---|---|
| CN1110097A (en) * | 1995-02-14 | 1995-10-18 | 刘家良 | Kanglejingsi noodle |
| CN1209289A (en) * | 1998-08-25 | 1999-03-03 | 张云堂 | Instant vermicelli made from bean starch containing konjak |
| CN1689434A (en) * | 2004-04-21 | 2005-11-02 | 宋吉辉 | Instant vermicelli and its production method |
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| 张裕中: "《食品加工技术装备》", 30 April 2007, article "射流粉碎法的适用范围" * |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103947926A (en) * | 2014-04-30 | 2014-07-30 | 阎珊珊 | Black kidney bean and coix seed bean vermicelli |
| CN103947926B (en) * | 2014-04-30 | 2015-09-23 | 阎珊珊 | A kind of black kidney bean Job's tears bean vermicelli |
| CN104381995A (en) * | 2014-11-18 | 2015-03-04 | 黄金凤 | Production method of rice sheet jelly with flower mushrooms and barbary wolfberry fruits |
| CN105104944A (en) * | 2015-07-28 | 2015-12-02 | 田林县安圆食品有限公司 | Coix seed vermicelli |
| CN109349602A (en) * | 2018-09-17 | 2019-02-19 | 贵州黔西南喀斯特区域发展研究院 | A kind of nutrient vermicelli and preparation method thereof |
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| CN102715416B (en) | 2014-01-15 |
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